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overhead close up image of mushroom stroganoff with wooden spoon

Vegan Mushroom Stroganoff​ Recipe

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5 from 27 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 27 minutes
  • Yield: 4 large servings
  • Diet: Vegan


This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe! 


  • 1/2 medium yellow onion, finely 
  • 6 garlic cloves, finely minced
  • 10 ounces mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
  • 2 teaspoons fresh thyme (stems removed)
  • 2 teaspoons tamari (or soy sauce)
  • 2 bay leaves
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon Dijon mustard
  • 4 cups vegan beef broth
  • 8 ounces rotini pasta
  • 1/2 cup vegan sour cream
  • Salt and pepper, to taste
  • Fresh parsley, finely chopped (for garnish)


  1. Sauté the onions and garlic. In a large pot or large saucepan over medium heat, warm 2 tablespoons of oil. Once warmed, add the onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
  2. Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and brown, about 3 minutes. 
  3. Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through. 
  4. Stir in the remaining ingredients, except the sour cream. Pour in the white wine and mix to combine. Allow to cook for 1 minute, then stir in the spices, nutritional yeast, and Dijon mustard. Then, slowly begin to add the vegan beef broth, stirring constantly until smooth and creamy. Finally, stir in the pasta noodles until well combined. 
  5. Cook until the noodles are al dente. Allow the mushroom stroganoff to simmer and cook over medium-low heat for 8-10 minutes, or until the pasta is al dente. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
  6. Stir in the sour cream and season to taste. Remove the vegan mushroom stroganoff and stir in the vegan sour cream until combined and creamy. Season with additional salt and black pepper to taste. 
  7. Serve. Serve while warm with a sprinkle of fresh parsley, or as desired. Enjoy! 


  • Instant Pot Method
  • Storage Instructions: Leftover mushroom stroganoff will keep in an airtight container in the refrigerator for up to 4 days. Overnight, the creamy sauce will thicken considerably but can be made creamy again with a splash of broth when reheating. Creamy pasta dishes do not freeze well and freezing is not recommended. 
  • Carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped, and 1 rib of celery, finely chopped.
  • White wine: Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore. Check out this website for alcohol-free wine substitutions.
  • Sour cream: If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini, sunflower butter, or vegan cream cheese.
  • Pasta: We have not tested this with gluten-free noodles and cannot guarantee the results. From experience, rice or corn-based gluten-free pastas will work best as their textures are most similar to wheat-based pastas. 
  • Flour: You can use cornstarch in place of flour, just use only 1.5 tbsp.
  • Prep Time: 8 minutes
  • Cook Time: 19 minutes
  • Category: Entree, One Pot
  • Method: Stovetop